Ingredients:

300g Korean radish (julienned)

2 Spring onions (halved lengthwise then diagonally thinly sliced)

20g Korean chives (cut into 4cm slices)

2 Halves salted Napa cabbage (1 half approx. 500g)*

Seasoning:

20g Korean red chilli pepper powder (Taeyangcho Gochugaru)

20g Korean coarse red chilli pepper powder (Taeyangcho Gochugaru with seeds)

10g Fine sea salt 

15g Sugar

15g Garlic cloves (finely chopped)

7g Ginger (finely chopped)

3 Red chillies (blended)

200g Korean radish (blended)

50g Glutinous rice paste made with fish stock* 

10g Fermented shrimp paste (Saeujeot)

10ml Fish sauce (Myeolchiaekjeot)

Steps:

1. 1. To prepare the salted Napa cabbage, soak the halves or quarters in a sea salt brine (135g salt to 1.9L of water) for at least 12 hours with weights to keep the cabbage under the brine. 
   2. After which, remove the cabbage from the brine, rinse under cold water and squeeze cabbage to wring out excess water. Let cabbage rest on a baking tray.
   3. To prepare glutinous rice paste made with fish stock, combine 24g rice flour, 30g sugar, and 1 cup (240ml) water. Whisk to combine in a sauce pan until a sticky paste forms.
   4. Blend radish and red chillies with a little water until it gets thoroughly liquidised.
   5. Put the rest of the seasoning ingredients along with the blended mixture into a large mixing bowl.
   6. Add the julienned radish to the mixing bowl and mix it evenly.
   7. Add the rest of the prepped vegetables and match them thoroughly.
   8. Place one cabbage quarter on a tray and spread the radish mixture overreach leaf; about 1-2 large tablespoons per leaf.
   9. Fold the leaf part of the cabbage over towards the stem and nicely wrap it with the outermost leaf.
   10. Place Kimchi in an airtight container and leave it at room temperature (20 – 24°C) for two days depending on the weather and personal preference (how fermented you like your Kimchi to be) then store in the fridge for at least one week to let it ferment and fully mature.